Fresh Apple Bread

Makes 2 loaves.

Preheat the oven to 350 degrees.

Toast the nuts for 10 to 15 minutes in the oven, stirring occasionally. Set aside to cool. Chop when cool enough.

Chop the apples into 1/2-inch size pieces and place in a bowl and set aside. Peeling the apples is unnecessary unless you want to.

In one bowl mix the dry ingredients: all purpose flour, white whole wheat flour, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl mix the wet ingredients: eggs, both sugars, apple butter or cider, oil and vanilla.

Pour wet ingredients into the dry ingredients and stir until almost completely mixed. You should still be able to see some of the dry ingredients.

Add the nuts and the apples and stir a couple of times until just mixed. Do not over mix. Pour into 2 greased 9×5 loaf pans and bake for 1 hour or until done. Test for doneness with a wooden skewer or toothpick. When it comes out clean or with crumbs on it, it is done.

Let cool in pans for 10 minutes and then take the loaves out and cool on a rack for 20 minutes.

Suggestion: Mix 1 tablespoon of apple cider with 1/2 cup of powdered sugar until well blended and drizzle over the top.